Who doesn’t love a creamy macaroni and cheese? Fun wheel shapes make this Mac and cheese extra special and fun! I remember reading one study that showed kids are more likely to try a new food when it has a fun name.. so we named this Race Car Wheels Mac and Cheese 😀 I made this using simple ingredients: cheese, milk, a little butter and flour for the roux. Then added in chopped spinach. I really wish more pasta brands would come out with more creative shapes!! Or if you know of any brands that do, please share!

Ingredients:

1/2 box of Roselle or Wagon Wheels pasta

1/3 cup frozen chopped spinach, thawed

1 tablespoon unsalted butter

1 tablespoon all purpose flour

1 cup low fat milk

4 oz of mild cheddar cheese

Directions

Cook pasta according to package directions and drain well

In a pot over medium heat, melt the butter

Once butter is melted, immediately add the flour and quickly whisk until you see a frothy foam

Next add milk

Continue whisking vigorously until milk thickens. Once it bubbles, lower the flame and add cheese

Continue to stir until you get a nice cheese sauce consistency. Add in spinach and continue cooking about 1-2 minutes

Thank you for visiting my blog! Before you dive into the recipe search, here is just a little info about me….My name is Samina and I’m Registered Dietitian/Nutritionist from NYC. I use my love for cooking and nutrition expertise to create fun, healthy and delicious dishes for my family and I’m here to share it all with you. All of the recipes here are my own and I really can’t stay out of the kitchen! So expect to see lots of new recipes weekly! and I would love to hear any suggestions you may have for recipes or questions about my posts.

Cranberry sauce is a staple at any Thanksgiving feast. In addition to being the perfect compliment to roasted turkey, cranberries pack a big punch nutritionally. In fact, I may eat more cranberry sauce than I do the turkey, which is why I needed to come up with a naturally sweetened lower sugar version that still balanced the tart flavor of cranberries. My solution? Honey, fresh oranges and some pumpkin pie spice!

Ingredients

10 oz bag of frozen cranberries

1/3 cup + 1 tablespoon honey

Zest and juice of one orange

½ teaspoon pumpkin pie spice

¼ cup water mixed with 1 teaspoon cornstarch

Directions:

In a medium saucepan, combine cranberries, honey, water/cornstarch mixture and the orange juice.

Bring mixture to a boil over medium heat, then simmer at low heat stirring occasionally while the cranberries pop and the mixture thickens, about 5-10 minutes

Stir in the orange zest and pumpkin pie spice

Adjust the flavor to your own preference by adding a bit more honey and/or orange juice

Allow to cool, cover and store in the fridge. It will last for about one week.

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star. This dish is low carb, gluten free, reduced sugar and tastes delicious.

We recently took a trip to the apple orchard and I was thrilled to see an abundance of delicious fresh vegetables including these sweet cherry tomatoes! Although I can eat the entire pint raw, I decided to cut them in half and sauté with garlic, basil and balsamic vinegar. Yum! This makes a delicious sauce for pasta, or a side dish a protein, even on a veggie or turkey burger!! My kids love garlic and really enjoy this but use less garlic if you’re kids don’t like the strong flavor.

Ingredients:

2 cloves garlic minced

1 tablespoon chopped fresh basil

1 teaspoon olive oil

dash of balsamic vinegar

salt and pepper to taste

Directions:
1) Set a frying pan over medium heat and add the olive oil

2) Add the garlic and sauté for about 1 minute

3) Next add the tomatoes and saute for another 3-4 minutes or until the tomatoes begin to soften

4) Now remove from heat and add in a dash of balsamic vinegar and salt and pepper to taste

Whenever we have company, this is usually the first dessert to disappear. These little bites are the perfect portion size and packed with flavor and nutrients from pumpkin and protein-packed ricotta cheese. Creamy, delicious and a fun twist on typical cheesecake.

Place muffin tin plate onto a large rimmed baking sheet and add ½ inch of warm water to the pan

Bake for about 40-45 minutes or until inserted toothpick comes out clean. Let cool completely before eating

Place a dollop of light whipped topping and a sprinkle of cinnamon

Crustless Pumpkin pie

I don’t know about you, but my absolute favorite holiday dessert is pumpkin pie. But with this recipe, I forgo the crust leaving that spiced pumpkin filling as the star. This dish is low carb, gluten free, reduced sugar and tastes delicious.

About Me

Hello! My name is Samina and I’m Registered Dietitian/Nutritionist from NYC. I use my love for cooking and nutrition expertise to create fun, healthy and delicious dishes for my family (often using my kids as taste testers) and I’m here to share it all with you!